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Method

Heat oven to 180C/160C fan/gas 4.
Finely grate the zest from 2 oranges into
a large bowl. Cut the peel and pith from
all the oranges with a serrated knife, and
slice quite thickly.

Drizzle the golden syrup evenly over
the base of a greased 23cm round cake
tin. There is no need to line the tin and
it shouldn’t have a loose bottom
otherwise the syrup will bubble through.
Arrange the best orange slices on top
of the syrup and finely chop any that
don’t fit.

Put all the remaining ingredients in the
bowl with the zest and chopped orange.
Beat with an electric hand mixer until
smooth. Spoon on top of the oranges,
spread lightly and make a deep hollow
in the centre of the mix with the back
of a spoon – this will ensure that the cake
rises evenly.

Bake for 45-50 mins until firm when
pressed. Allow to settle for 5 mins before
turning out. Drizzle with golden syrup
if you like, and serve with custard or
ice cream.

Just made this today for a halloween party and as per all other comments......does exactly what it says on the tin and it does turn out just like the pic!! Was yummy, did it in a glass tatin dish about 26cm wide. Came out scrummy, like a pudding for sure, was great with custard and creme fraiche. Nowt left so won't get to see what its like a day or two later, Ii will definately do again! Easy peasy...

I love the fact that this recipe includes slices of fresh orange on top of the sponge itself, the textures work really well together! If you are a fan of citrus sponges, we have a lower-fat sponge cake with lemon curd filling that you could also try: http://bit.ly/n4RmyYHelen@Activia

The first time I made this I forgot the ground almonds, it turned out perfectly anyway.
The second time I substituted the almonds for flour and added some almond essence.
The third time I followed the recipe to the T and the cake became cracked.
Either of the three ways it was delicious!!

Hi, made this at the weekend with tinned fruit - oranges (Tesco) and Mandarins) I used a Tray bake tin as all my round baking tins are now springform but it worked really well and was sumptious! it made enough for 12 portions with this recipe and I have already been asked to make it again!

I don't do baking - but made this for a family dinner - my son's reaction was "it looks like the picture". And it did! Taste was scrumptious. I raved about how easy it was that 2 of my work friends then also made it and were very pleased with their results too!

I made this using a tin of pineapple rings and it turned out fabulously! It went down a storm as a Sunday pud - moist and syrupy. I used a square tin as I didn't have a round tin without a loose bottom and it came out really well. Definitely one to make again.

I also used a tatin dish but this seemed to cause problems as the golden syrup all boiled up the side of the cake and then leaked over the edge and then burnt and caused a very smoky kitchen. Any luckily this was at just over half and an hour when the cake seemed cooked anyway. I have only had it warm but I think it is likely to better this way.

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